Home Brew Supplies question

[jkane]

I second the milk idea. I put some in a saucer and slide the back of a printed piece of paper across it to get it all wet. Then lay it on a bottle on it's side with a towel under. Then I roll the bottle around on the towel to get it smoothed out.

There is some discussion on whole milk versus low fat. For me, whole seems to stick better, and I have never had a problem with it "spoiling" and leaving a bad smell. Experiment on your own.

I have done numerous bourbon and whiskey brews. Soaking the chips is not needed, unless you want an oakiness included. The best bourbon for flavoring beer is Old Grand Dad. It is not that expensive, and tends to have a very strong "bourbon" flavor. I have used up to 100 ml (3.5 ounces) per gallon with good results.

I have a scotch ale almost ready to keg (serving it in 3 weeks). I used Chivas Regal and soaked dark oak chips in it for about 3 days. Left them in the carboy for about a month so far. I would guess about 10 ounces were used for 5 gallons in that one. I did not measure. I figured the Scotch Whiskey was better than bourbon for a Scotch Wee Heavy Ale. I also used heather tips in the brew and just a couple tablespoons of smoked malt to imitate the old ways of brewing. It smells wonderful, and the samples have been very good so far.